Heat the chicken stock or broth in a pot; keep hot. Rehydrate the dried porcini in the boiling water until soft. Carefully remove the mushrooms with a slotted spoon, then strain the liquid and reserve ...

Which mushrooms give the biggest umami hit? Which herbs and spices work best? The classic Italian sauce gets the onceover from our resident perfectionist The Italians are a nation of mycophiles, ...

Thaw out 500g of frozen porcini and sweat in a pan. Discard all the excess water. Alternatively use 200g of dried porcini (Merlini) or 200g of cepes (Monteil), which will yield the same as the frozen ...

• 1 oz dried porcini mushrooms (rehydrated in hot stock; allow any sediment to sink to bottom of bowl and discard) Pour the stock into a pot and bring it to a simmer over medium-high heat. Keep the ...

1 Soak the dry porcini in hot water. 2 Sauté the onions, garlic and chillies with the butter in a pot until pale. 3 Add the mixed mushrooms and cook on a high flame until they are crispy and browned.

Layers of sliced potatoes alternate with sliced mushrooms, with plenty of garlic, parsley and olive oil in between. The addition of a layer of sliced red onion adds a hint of sweetness, and a drizzle ...